Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona
Food Safety, Preparation and Storage Tips
Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona
Ham Safety and StorageHam is the meat from the leg or shoulder of the pig. It may be "fresh" or uncured, cured, or smoked. Hams are sold plastic-wrapped, vacuum-packaged in plastic, in a can, or country style. When purchasing a ham, read the label carefully. The label will tell you if the ham is cured or smoked, if it is "fully cooked," and if it needs to be refrigerated. Instructions for refrigeration should be on the label of your ham. Hams labeled "fully cooked" can be served cold or reheated to an internal temperature of 140° F. All other hams must be cooked to an internal temperature of at least 160° F before serving. Both plastic-wrapped and vacuum-packaged hams must be refrigerated. A plastic-wrapped ham will keep about one week. A vacuum-packaged ham should be consumed by the "use by" date or within 1 week after the "sell by" date. Both plastic-wrapped and vacuum-packaged hams can be frozen. To preserve texture and flavor in the freezer, wrap the ham tightly in an extra layer of freezer paper or plastic and use within 2 months. Canned hams labeled "keep refrigerated" require refrigeration and, unopened, will keep 6 to 9 months in the refrigerator. Once canned hams are opened, keep them refrigerated and use within 3 to 5 days. Make sure the can isn’t showing any bulges, cracks, dents or rust, or leaking any liquid. A canned ham should not be frozen. Shelf-stable canned hams do not require refrigeration and may be stored in a cool, dry place for 2 to 5 years. Country style hams are dry-cured with salt and aged for distinctive flavor; some are also smoked. Unopened country style hams can be kept up to 1 year without refrigeration. Once the ham is cut, exposing the moist interior, it must be stored in the refrigerator and should be used within 2 to 3 months. After the ham has been soaked, or soaked and cooked, it should be used within 5 days. Resources:
Material written by Mary Abgrall and Scottie Misner, June 1998. |